SOME PHYSICAL AND MECHANICAL PROPERTIES OF PERSIMMON FRUIT

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SAFIYARI H.; RAHMANIAN H.; SALMANIZADE F.; ZOMORODIAN A.

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Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2014 | Volume:5 | Issue:4 (18) Page(s): 67-73

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Title

SOME PHYSICAL AND MECHANICAL PROPERTIES OF PERSIMMON FRUIT

Author(s)

SAFIYARI H. | RAHMANIAN H. | SALMANIZADE F. | ZOMORODIAN A. | Issue Writer Certificate

Keywords

MECHANICAL AND PHYSICAL PROPERTIESQ2

PERSIMMON FRUITSQ2

COLOR PROPERTIESQ3

Abstract

In this research, some physical and mechanical properties of PERSIMMON FRUITS were measured at moisture content of 44.46 % w.b. The physical properties were length, width, thickness, arithmetic mean diameter, geometric mean diameter, equivalent diameter, spherecity, aspect ratio, mass, surface area, and volume with average magnitudes of 56.01±4.80mm, 54.19±4.84mm, 36.72±2.74mm, 48.07±3.76mm, 48.95±3.92mm, 48.70±3.89mm, 0.8590±0.02, 0.6548±0.03, 72.99±11.34 gr, 72.80±18.41 mm2, 59.18±13.68 mm3 respectively. Knowledge about the frictional force on different surfaces is important in designing equipments and processes. Friction is impressive on the amount of required power for transporting the materials. The values of static coefficient of friction on three surfaces of glass, galvanized iron and plywood were 0.35±0.03, 0.37±0.02 and 0.35±0.03 respectively. Results showed a significant difference between static coefficient of friction on wood and galvanized iron with glass (P = 0.05). Color characteristics were calculated by MATLAB software. Color values L* a* b* were 33.29 to 37.75, 6.23 to 9.28 and 9.55 to 11.86 respectively. Persimmon fruit mechanical tests were performed to determine the fracture resistance properties. Mechanical properties were measured with pressure test (pseudo-static) via a universal testing machine. These properties consisted of yield strength, deformation, stiffness and fracture energy with the average values of 18.57±2.45, 5.59±0.46, 10.57±1.17, 52.13±9.73 respectively.

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APA: Copy

SAFIYARI, H., RAHMANIAN, H., SALMANIZADE, F., & ZOMORODIAN, A.. (2014). SOME PHYSICAL AND MECHANICAL PROPERTIES OF PERSIMMON FRUIT. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 5(4 (18)), 67-73. SID. https://sid.ir/paper/176579/en

Vancouver: Copy

SAFIYARI H., RAHMANIAN H., SALMANIZADE F., ZOMORODIAN A.. SOME PHYSICAL AND MECHANICAL PROPERTIES OF PERSIMMON FRUIT. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2014;5(4 (18)):67-73. Available from: https://sid.ir/paper/176579/en

IEEE: Copy

H. SAFIYARI, H. RAHMANIAN, F. SALMANIZADE, and A. ZOMORODIAN, “SOME PHYSICAL AND MECHANICAL PROPERTIES OF PERSIMMON FRUIT,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 5, no. 4 (18), pp. 67–73, 2014, [Online]. Available: https://sid.ir/paper/176579/en

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